Campfire Banana Boats

Ingredients

6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 (10.5 ounce) package miniature marshmallows
any other toppings (toffee chips, caramel pieces, berries, sprinkles, shredded coconut, chopped nuts, caramel sauce, ice cream, etc.)


Directions

Preheat the grill for high heat.

Spray 6 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.

Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.

Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire.

Leave in long enough to melt the chips and the marshmallows, about 5 minutes.

Unwrap bananas, open the peels wide, and eat with a spoon.

NOTE: Peanut butter makes a yummy and gooey addition to this tasty treat. But don't limit yourself - shredded coconut, chopped nuts, caramel sauce, ice cream, etc.


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Everyday Sisters' Sharing Sundays: Yellow

Fire-Roasted Cauliflower

Ingredients

1 head of cauliflower, cut into small pieces
1 summer squash (yellow zucchini), cut into a large dice
1 yellow onion, sliced
olive oil
salt and pepper
roll of tin foil


Directions

Prepare fire by allowing to to burn down to coals.

On the picnic table, lay out 4 squares of heavy-duty aluminum foil, about one foot square, and oil lightly.

In the center of each piece of foil, up the cauliflower, squash and onion. Season with salt and pepper and drizzle with olive oil.

Bring opposite corners of foil together and seal. Fold over the seam and seal tightly to make a secure package.

Place on coals (a little flame is fine) and roast, turning occasionally, for about 45 minutes. Check to make sure vegetables are cooked through. Serve.


NOTE: Just before serving, I like to add a little bit CheezWiz or a cheese slice to each packet.

Campfire Chicken Thighs

Ingredients

8 chicken thighs
Drizzle of olive oil
4 cloves of garlic
1 large red onion, cut into wedges (8 pieces)
2 Tbsp dried herbs (thyme, rosemary, etc.)
salt and pepper


Directions

Place chicken thighs on a large piece of tin foil (depending on how big your fire pit is, you might want to divide the thighs onto 2 or 3 pieces of tin foil to make the packages easier to place and handle in the fire).

Rub the chicken thighs with olive oil. Then rub with salt, pepper and mixed herbs. Place garlic cloves and quartered red onion on the tin foil with the chicken. Close up the tin foil into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.

Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire.

After about 40 minutes, remove the tin foil packages from the fire. Open and check that the chicken is cooked (juices should run clear when you cut into the thigh meat next to the bone).

Campfire Sausage Dinners

Ingredients

8 pre-cooked sausages, cut into thirds.
2 lbs new potatoes, quartered
1 small red onion, cut into chunks
6 small bell peppers, cubed
12 cloves of garlic, peeled
fresh herbs, torn (thyme, basil, oregano, etc.))
salt and pepper


Directions

Prepare fire by allowing to to burn down to coals.

On the picnic table, lay out six squares of heavy-duty aluminum foil, about one foot square, and oil lightly.

In the center of each piece of foil, place four pieces of sausage, a handful of the chopped baby potatoes and a few cloves of garlic.

Divide up the onion, peppers, and herbs among the packages. Season with salt and pepper and dot with butter, if available.

Bring opposite corners of foil together and seal. Fold over the seam and seal tightly to make a secure package.

Place on coals (a little flame is fine) and roast, turning occasionally, for about 20 minutes. Check to make sure potatoes are cooked through. Serve.

Broomstick Pies (a.k.a. Hobo Eclairs)

What's the difference between a broomstick and a pumpkin?


Ever tried broomstick pie?

I have, and I think they are fabulously yummy.







Ingredients

Broomstick Handle
Butter
Grands Biscuits
pudding and/or pie filling and/or whipped topping


Directions

You will need wooden broomstick handles (if there is paint on the handle, remove and clean first) or any wooden handles for this recipe. Butter your broomstick handle. Take one of the crescent rolls and drape over the top of the handle, work it around the handled then seal the edges together so there are no holes. Take this to your campfire over the hot coals (no flames, please) and rotate continuously until browned; when crescent roll slides up and down easily, it is done. Remove crescent roll with paper towel (it will be hot, be careful). Spoon in your favorite topping. Enjoy!

Hobo Hamburger Dinner

Ingredients

Hamburger patties
Potatoes, chopped into small pieces
Baby carrots
Onions, chopped
Corn (fresh, frozen or canned)
Herbs (thyme, oregano, rosemary, etc.)
Roll of foil


Directions

Wrap 1 hamburger patty (broken into smaller chunks), chopped potatoes, lots of baby carrots, part of a sliced onion, some corn, herbs, salt and pepper in heavy duty tinfoil. Place in the red hot coals of your camp fire (not directly in the flames) for about 30 minutes.

NOTE: You can add in other vegetables if you want. I also make sure that there is ketchup available (can you actually eat a burger without it?).

Quick and Easy Focaccia Sandwich

Ingredients

1 loaf of focaccia bread
1 jar of pesto
3/4 lb of good deli turkey
chopped sun-dried tomatoes (the kind soaked in oil)
provolone cheese
roll of foil


Directions

Cut the loaf in half (horizontally, like a sandwich) and spread the bottom half with pesto.

Cover the pesto-covered bread with turkey. Add a layer of chopped sun-dried tomatoes. Top it with provolone cheese and the other half of the bread.

Roll your sandwich snugly in the tin foil. If this is your first try, you may wish to wrap twice to prevent burning.

Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to toast it slowly with the heat from the fire. Let it sit for a few minutes (about 5) and flip. You can periodically check to make sure it isn't burning.

Sandwich is done when the bread is lightly browned and contents are warm (cheese is melted). Cut and serve.

Pink Lemonade Cupcakes

Cake:

3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
2 cups sugar
6 large eggs
3/4 cup lemon juice
1 cup buttermilk
Zest of 2 lemons


Preheat the oven to 350 degrees F and line 2 muffin tins with liners (makes 24 cupcakes). Sift together flour, baking powder and salt in a small bowl and set aside.

Add sugar and lemon zest to mixing bowl or stand mixer and rub zest into sugar with your fingertips until well distributed and fragrant. Add the butter and cream cheese to the sugar and beat until light and creamy, 2 - 3 minutes. Add the eggs, one at a time, beating about 1 minute after each egg. Add 1/3 of the flour mixture, beating on low speed until just incorporated. Add 1/2 of the buttermilk, once incorporated, add the next 1/3 of the flour mix, followed by remaining buttermilk, and remaining flour, beating each addition until just incorporated. Add lemon juice, beating until just incorporated on low speed.

Transfer batter to muffin cups, filling each about 2/3 of the way full. Bake for approximately 20 minutes or until a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.


Frosting:

1 cup unsalted butter, at room temperature
1 cup fresh raspberries
1 tsp lemon extract
2 pounds powdered sugar


Cream butter in a mixing bowl until smooth. Add in raspberries and lemon extract and beat until most of the chunks are gone. Add powdered sugar, one cup at a time, beating on low speed until incorporated. Increase speed to medium and whip for about thirty seconds. Transfer to a piping bag and decorate as desired. Top with fresh raspberries if desired.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes

Sour Cherry Almond Cake

INGREDIENTS

1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
1 cup sugar
1 tsp pure vanilla extract
3/4 tsp almond extract
2 eggs
2 cups of pitted sour cherries


DIRECTIONS

Spray an 8" springform pan with non-stick cooking spray and preheat oven to 350 F. Place prepared pan on a baking sheet and set aside.

Whisk together flour, baking powder and salt in a small bowl. Set aside. Cream together butter, sugar, vanilla, and almond extract. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture to butter mixture until completely combined. Spread batter into prepared pan. Add cherries to the top of the batter. Leave some of the cherries on top and press some down into the batter. The ones you leave on top will be covered partially by the batter as it bakes. This makes for a pretty appearance.

Bake for 50-55 minutes or until knife inserted in center comes out clean. Do not overbake.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red
Sweet Tooth Friday
Food on Friday: Cherries and Almonds 

Black-Eyed Pea and Cucumber Salad

INGREDIENTS

3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
2 tsp chopped fresh oregano (1 tsp dried)
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 Tbsp chopped black olives


DIRECTIONS

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.


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This Week's Cravings: Summer Vegetables

Chocolate Raspberry Clafoutis

Ingredients

2 3/4 cups fresh raspberries
1 Tbsp granulated sugar
1 cup whole milk
1/4 cup unsalted butter, melted
3 large eggs
1/2 cup packed dark brown sugar
1/3 cup all-purpose flour
2 Tbsp unsweetened cocoa powder
1/4 tsp salt
3 oz. bittersweet chocolate, coarsely chopped


Directions:

Preheat oven to 400 degrees F with rack in middle. Butter a 9x9 baking dish.

Toss berries with granulated sugar and let stand 15 minutes.

Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.

Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.

Tomato Bocconcini Salad with Fresh Basil & Balsamic

INGREDIENTS

1 box of cherry tomatoes
1 tub of mini bocconcini cheese, drained
fresh basil leaves, sliced
2-3 Tbsp balsamic vinegar
2-3 Tbsp extra virgin olive oil
salt and pepper to taste


DIRECTIONS

Cut tomatoes in half and put into your salad bowl.

Add the drained mini bocconcini into the salad bowl. If you didn't buy the mini bocconcini, slice each ball of bocconcini into thirds and cut each in half.

Drizzle with balsamic vinegar and olive oil so that most of the tomatoes and cheese have a dash of the vinegar and oil.

Sprinkle the chopped basil over the entire salad (being generous).

Season with salt and pepper to taste.

Mix and serve.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red
This Week's Cravings: Summer Vegetables

Raspberry-Truffle Brownie Bars

For the cocoa shortbread crust
1 1/2 cups plus 3 Tbsp flour
1/2 cup sugar
3 Tbsp unsweetened cocoa powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 large egg yolk

For the raspberry brownie filling
1/4 cup plus 2 Tbsp unsalted butter
6 ounces premium semisweet chocolate, finely chopped
2 1/4 ounces premium unsweetened chocolate, finely chopped
1/2 cup sugar
3 large eggs, room temperature, lightly beaten
4 1/2 Tbsp Chambord or other premium raspberry liqueur
1 1/2 tsp vanilla extract
3/4 cup flour
3/4 cup seedless red raspberry jam

For the ganache
8 ounces premium semisweet chocolate finely chopped
3/4 cup whipping cream
1 Tbsp light corn syrup

For the raspberry truffle glaze
Ganache (above)
1 tablespoon Chambord or other premium raspberry liqueur

Decoration (optional)
About 2 ounces premium milk chocolate, melted


DIRECTIONS

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line the bottom and sides of a 9 x 13 x 2-inch baking pan with foil, leaving a 1-inch overhang around the top edge of the pan. Lightly coat the foil with nonstick cooking spray.

Make the crust

Combine the flour, superfine sugar, cocoa powder, and salt in a medium bowl. Using a fork or your hands, work in the butter and egg yolk until the mixture is uniformly moistened but crumbly. (There should be no dry spots.) Press the dough into an even 1/4-inch layer on the bottom of the prepared pan.

Bake the crust 14 to 15 minutes, or until dull on top and slightly puffy but still soft. Do not overbake. Transfer to a wire rack while you prepare the filling.

Make the filling

Combine the butter, semisweet chocolate, and unsweetened chocolate in the top of a double boiler set over barely simmering water. Stir as needed until the chocolate and butter are just melted. Remove from heat and gently whisk in the superfine sugar, followed by the eggs, Chambord, and vanilla extract. Stir in the flour, mixing just until smooth and shiny. (Do not overmix, or the batter may break.) Pour the batter on top of the crust and spread into an even layer with a small offset spatula.

Warm the jam in the microwave until it becomes liquidy. Spoon the jam evenly over the top. With a small offset spatula, spread it into a thin layer that completely covers the brownie filling.

Bake the brownies about 20 minutes. Do not overbake. When done, the brownies will be set through to the middle and slightly puffed around the edges. A cake tester inserted into the center will come out with very damp crumbs on it. Transfer to a wire rack and cool completely before glazing or storing. (The brownie will set further upon cooling.)

Make the raspberry truffle glaze

Begin the ganache by placing the chopped chocolate in a large bowl so it forms a shallow layer. Set aside.

Pour the cream into a medium (3-quart) nonreactive (stainless steel or coated) saucepan. Place over medium to medium-high heat and scald the cream. (That is, heat the cream to just below the boiling point. The cream will put off steam, but no bubbles should break on its surface.)

Immediately strain the hot cream through a fine-meshed sieve directly onto the chocolate. Let the mixture sit 1 to 2 minutes without stirring, and then gently whisk until the chocolate is entirely melted. (If the chocolate does not completely melt, set the bowl over barely simmering water in a double boiler and stir regularly until smooth. Do not overheat, or the ganache may break.) Stir in the corn syrup.

Stir in the Chambord at the end. Pour the ganache evenly over the brownie. Gently tilt or shake the pan so the ganache completely coats the top.

Decorate (optional)

For a marbled top, work quickly while the ganache is still fluid. Fill a parchment pastry cone with the melted milk chocolate. Pipe thin lines 1/4 to 1/2 inch apart across the ganache. Draw a toothpick (or cake tester) back and forth through the chocolate and ganache to create a marbled pattern.

Finish the dish

Set the pan in the refrigerator for 1 1/2 to 2 hours, or until the ganache is firm enough to cleanly cut. (Do not overchill or the brownies will harden.)

Remove the brownies from the pan in one block by gently pulling up on the foil overhang, and place directly on a cutting board. Remove all foil and trim any uneven edges before cutting the block into 1 3/4- to 2-inch squares. For the neatest cuts, slice the bars while the ganache is firm and wipe the knife clean with a warm, damp cloth between slices. Serve at room temperature.

Chocolate-Covered Raspberry Truffles

INGREDIENTS

1/4 cup whipping cream
7 oz fine-quality bittersweet chocolate, finely chopped
1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy
6 oz fresh raspberries (1 cup)
3/4 cup unsweetened cocoa powder


DIRECTIONS

Line a tray with wax paper.

Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.

Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8.

Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.

Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.

Cherry Pie

Ingredients

4 cups sour cherries, frozen and pitted
a pinch of salt
1 1/3 cup white sugar
3 heaping Tbsp cornstarch
1/3 cup cold water
1/8 teaspoon almond extract
1 recipe pastry for a 9 inch double crust pie

Directions

Combine cherries, salt and sugar in a pan and stir together. Bring to a boil.

Mix cornstarch with some cold water whisking to remove lumps.

When cherries are boiling, add the starch mixture while stirring constantly to prevent lumps. Continue to stir the filling as it bubbles, just until the juices are clear. (When the filling looks clear, it's fully cooked. Over-cooking will start to break down the filling. Cornstarch thickens, and will continue to become thicker as your mixture cools. Do not make it as thick when hot as you would like it to be when it has cooled, or it will be too thick.)

Allow to cool to room temperature.

Preheat oven to 350 degrees F.

Line pie dish with one pie crust. Pour the cooled cherry mixture into the crust and dot with butter. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.

Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.

Let sit until room temperature before serving.


NOTE: It is important to allow the cooked filling to cool before baking the pie. My Mom's pie philosophy is that you can tell a pie is done when the filling bubbles. But in this case, a warm filling would bubble too soon and your pie crust would be underdone. Or if you left it in longer, you'd end up with a cherry mess in your oven.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red
Food on Friday: Cherries and Almonds 

Delicioso Adobo Grilled Chicken

INGREDIENTS

For the adobo seasoning:
1 tbsp lemon pepper seasoning
1 tbsp garlic powder
1 tbsp onion powder or flakes
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp achiote powder (available in Mexican grocery shops)
½ tbsp ground cumin
1 tbsp salt

For the grilled chicken:
6 boneless skinless chicken breasts
Nonstick cooking spray or oil


DIRECTIONS

For the adobo seasoning:

1) Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

For the grilled chicken:

Season chicken with the adobo seasoning. Heat a griddle pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the griddle pan and cook for 3 to 5 minutes on each side depending on the size of the breasts. Serve.

NOTE: I usually make sure there's enough left over to use in my salad the next day.


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This Week's Cravings: BBQ/Grilling

Campfire Donuts

Ingredients

1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 (10 ounce) can refrigerated biscuit dough
3 tablespoons melted butter


Directions

Toss together the sugar and cinnamon in a bowl, set aside.

Cut each biscuit into 4ths and then roll them out like a snake and wrap them around a hot dog fork.

Cook over hot coals, turning constantly, until golden brown.

Dip into melted butter, then roll in cinnamon sugar.

Potato Foil Packets

Ingredients

4 large potatoes
1 onion
olive oil
sea salt
herbs (thyme, dill, rosemary, etc.)


Directions

Lay out large piece of foil and spray with cooking spray.

Wash the potato and cut into thin slices (1/8" to 1/4" thick). Spread the potato slices on the foil leaving enough room around the sides to be able to fold up and over the potatoes.

Slice the onion and spread on top of the potatoes.

Sprinkle with olive oil, sea salt and herbs.

Close up the tin foil into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.

Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. Rotate the package a few times during the cooking process. After about 25 minutes, remove the tin foil packages from the fire. Open and check that the potatoes are cooked. The thinner they are the quicker they will cook so keep checking to make sure they do not burn on the bottom.

Once the potatoes are cooked to desired softness remove the packet from the grill and serve warm!

Salmon Foil Packets

Ingredients

1 lb of fresh salmon
2 lemons
sea salt
lemon pepper
Roll of foil


Directions

Tear off a large piece of foil (big enough for your fish to lay on it and have room to fold up the sides a bit). Spray with cooking spray.

Place salmon skin side down on the foil. Sprinkle with sea salt and lemon pepper.

Slice the lemons and place on top of the fish.

Fold up the sides of the foil and place an additional piece on top if necessary.

Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. After about 7 to 8 minutes, remove the tin foil packages from the fire. Open and check that the salmon is cooked (it flakes apart with a fork).

When cooked, remove the foil packet from the campfire and enjoy!


NOTE: If you like to have more flavourful fish there are tons of marinades that can be found in your local supermarket! Most of them require at least 30 minutes to marinate.

Take-Along Green Bean Salad

Ingredients

2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
1 cup coarsely chopped pecans, toasted
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4-ounce) package crumbled feta cheese


Directions

Cut green beans into thirds, and arrange in a steamer basket over boiling water, Cover and steam 15 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry.

Whisk together olive oil, vinegar, dill, garlic, salt and pepper.

Toss together green beans, onion, and pecans in a large bowl. Pour dressing over green bean mixture. Allow to sit at room temperature about one hour. Pack into ziplock bag.

Place cheese into sandwich or snack size ziplock bag and place on top of beans before sealing. Refrigerate or place in camp cooler (depending upon when you make it). Bean mixture can be prepared up to 3 days prior to serving.

At campsite, remove cheese bag and pour bean mixture into bowl; toss lightly. Crumble cheese on top and serve.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green

Campfire Burritos

Ingredients

1 pound taco meat (seasoned and cooked)
1 cup cooked white rice
1/2 cup shredded cheese
1/4 cup salsa
4 burrito-sized flour tortillas (10”)
foil sheets
extra salsa for dipping/serving


Directions

Fill each flour tortilla with 1/4 of the taco meat, rice, cheese and salsa. Roll halfway, fold over ends and continue rolling into burrito. Wrap the burrito in foil.

Cook the burrito over smoldering coals farther from the main flame for 3 minutes, flip and continue cooking for 3 additional minutes. Remove from heat. Allow to cool slightly and serve with salsa or other favourite dipping sauces (pico de gallo, guacamole, sour cream, etc.).


Note: You can prepare the taco meat ahead of time and freeze it. It acts as ice, keeping your cooler cold, and by Day 2 or 3 it’ll be nearly thawed and ready to be scooped into your burritos and tossed on the grill. Easy to assemble and perfectly melted and just slightly crisp after cooking, these burritos are a campfire favorite.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican

Campfire Baked Cinnamon Apples

Ingredients

1/2 cup coarsely chopped pecans
3/4 cup raisins
1/2 cup brown sugar, packed
3 Tbsp butter
1/2 tsp cinnamon
6 unpeeled tart cooking apples (like Granny Smith)


Directions

Combine pecans, raisins, sugar, butter and cinnamon; set aside.

Core apples and cut the apple from top to bottom at three different positions making sure not to cut all the way through the bottom.

Place apple on a piece of heavy duty aluminum foil to wrap the apple in. Open the apple similar to a flower.

Fill apples with raisin mixture.

Wrap the apple in foil, making sure it is securely closed.

Place in campfire coals for approximately 20-30 minutes.

Campfire Baked Potatoes with Cheddar

Ingredients

Large baking potatoes
Cheese, sliced or grated
Salt and Pepper
Butter
Any other toppings (bacon bits, green onions, sour cream, etc.)


Directions

Wash the potatoes and then wrap them individually in tin foil.

After you start your campfire, place the wrapped potatoes at the edges of the fire, so that they get the heat but are not directly in the flame. Let the bake there while you prepare all your other food, go for a hike, or do something else (they need about 1 hour to 1.5 hours).

Once the potatoes are tender, remove them from the fire, slice them in the middle, and stuff with cheese. Season with salt and pepper. Wrap them again in the tin foil and place again in the fire for about 5 minutes, just until the cheese is melted. Remove from the fire, add a spoon of butter, and enjoy!

Alternatively, if you have a campfire at lunch to make the toasted ham and cheese sandwiches, just as the campfire is dying down from lunch, wrap the potatoes and place them in the glowing embers of the fire. Leave them there until dinner time. At dinner time, remove from the fire pit and build your campfire. When you are ready to eat them, stuff with cheese, throw them back in the fire, and enjoy!

Campfire Corn on the Cob

Ingredients

4 cobs of corn, husked
4 Tbsp unsalted butter
salt and pepper
aluminum foil
8 ice cubes


Directions

Place one cob of corn on aluminum foil. Add 1 Tbsp butter, salt and pepper. Top with 2 ice cubes. Fold foil and secure tightly. Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. Cook on hot coals for about 15 minutes. Turn and rotate often.

NOTE: If you want to, you can use your favourite flavoured butters instead of plain butter or use a seasoned salt.

Onion Meatloaf Balls

Ingredients

Make your own meatloaf recipe using 1 lb of ground beef
2 large yellow onions
Ketchup
Olive oil
Roll of foil


Directions

Cut your onions in half. Carefully remove the outer first 3 layers of onion and set aside.

Fill each onion layer with meatloaf mixture, top with ketchup, reassemble onion layers and place on an oiled sheet of aluminum foil.

Wrap your onion balls with aluminum foil and twist the top to seal. Be careful not to puncture the aluminum foil.

Place meatloaf onion balls on hot coals (not directly in the flames) and cook for about 30 min. Keep rotating and checking the progress on whether they are cooked through or not.

Since every fire is different and not at a consistent temperature, cooking times may vary. Plus there are hot spots, so keep rotating to avoid any burned spots. Your outer onion may end up being the sacrificial onion and have burn spots. Either enjoy them or eat around them.

Campfire Sandwiches

Ingredients

Slices of bread (a top and bottom)
Slices of deli meat (ham, bologna, turkey, etc.)
Sliced cheese
Sliced tomatoes
Spinach, lettuce, etc.
Basil, rosemary, thyme, etc.
Mustard
Oil (spray canola is very convenient)
Heavy duty aluminum foil
A campfire


Directions

Prepare your ingredients by slicing how you would for any normal sandwich. Lay out a generous piece of tinfoil underneath your prep space.

Then take your slices of bread and spray (or spread) both sides lightly with oil. Place one slice on the aluminum foil.

Pile on your ingredients in any order you like. Just as you would a normal sandwich. Then top with the other lightly oiled slice.

Roll your sandwich snugly in the tin foil. If this is your first try, you may wish to wrap twice to prevent burning.

Toss into the coals of the fire. Not directly on the flame. Then let sit for a few minutes (about 5) and flip. You can periodically check to make sure it isn't burning.

Sandwich is done when the bread is lightly browned and contents are warm (cheese is melted). You'll be surprised by how awesome it looks!

Quick Camping Pineapple Cakes

Ingredients

4 cake donuts (plain, unglazed cake-like donuts)
4 Tbsp butter
4 Tbsp brown sugar or cinnamon/sugar blend
4 slices canned pineapple
8 Tbsp pineapple juice
8 pieces of foil large enough to wrap donut


Directions

Spray the aluminum sheets with cooking spray, and place a donut in the center of each sheet.

Spread 1 Tbsp of butter on top of each donut.

Sprinkle 1 Tbsp brown sugar or cinnamon/sugar on top of each donut.

Place pineapple slice on top and pour 2 tbsp of pineapple juice on top of each donut.

Wrap foil tightly around each donut then wrap the second piece of foil around each foil packet.

Place foil packet on a bed of coals. Cook for 6-12 minutes, flipping frequently. Cake is done when pineapple is warm and soft and sugar has liquefied.

Place foil packet on a bed of coals (not directly in the flames). Cook for 6-12 minutes, flipping frequently. Cake is done when pineapple is warm and soft and sugar has liquefied.

Place cake in a bowl or eat straight out of the foil.


This recipe is also linked to...

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Campfire Chicken Dinner

Ingredients

8 chicken drumsticks or thighs
1/2 cup ketchup
1/2 cup orange juice
1/4 cup balsamic vinegar
2 Tbsp olive oil
1 clove garlic, minced
1 tsp dried oregano
1/4 tsp ground black pepper
1 large red onion, cut into wedges (8 pieces)
4 potatoes
Vegetables (celery, carrots, parsnip, etc.)
salt and pepper
olive oil
foil


Directions

Make 2 or 3 cuts into each drumstick. Whisk the ketchup, orange juice, vinegar, olive oil, garlic, oregano and pepper together in a large ziploc bag. Add the chicken and mix to coat well. Cover and keep cool, occasionally shaking the bag, for at least 6 and up to 24 hours.

Combine the chicken with chopped vegetables. In this case, we used potatoes, onions, and celery. This is quite flexible, although I think it's very important to have the onions and the celery since they provide a lot of the flavor. Other possible additions include peas, carrots, and other roots vegetables.

Season with salt and pepper.

Close up the tin foil into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.

Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. After about 40 minutes, remove the tin foil packages from the fire. Open and check that the chicken is cooked (juices should run clear when you cut into the thigh meat next to the bone).


NOTE: The marinade can be mixed at home so that it's ready to go. Or you could even put the chicken in to marinate before you leave and that way it's ready to go for your first night away.

Easy Pita Pizza Pockets

Ingredients

1 pkg Pita bread
1 can pizza sauce
1 bag shredded mozzarella cheese
1 pkg sliced pepperoni
1 green or red pepper, thinly sliced
1 package of mushrooms, sliced
1 roll of tinfoil


Directions

Wash and cut up the veggies.

Cut the pita pocket in half and then slice it open to form a pocket.

Spoon in the pizza sauce, and then stuff the pita with your choice of veggies, meat and cheese.

Wrap the pita in tinfoil and then stick it around the edges of the campfire for about 10-15 minutes (not directly in the flames). Be careful to keep the cut side up so that your fillings don't all fall out. Also, you can shape the foil so that it's kind of flat on the bottom so that the whole thing stands upright by the fire. Check to make sure it’s done (the cheese will be melted when it's ready).

Pull back the foil and enjoy!


NOTE: Obviously, you can can change the ingredients to include your favourite pizza toppings (ham and pineapple, sun-dried tomatoes with spinach, pre-cooked sausage, olives, etc.) and you can change up the cheese to whatever you like (Italian blend, Pepper Jack, Cheddar, etc.).


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